April 23rd, 2024
Recipes
Tahini Soba Noodles
Valentina P
- Difficulty
•
- Time 30"
This dish delivers on three noodle levels - buckwheat noodles, carrot noodles, and cucumber noodles. All you need is a simple vegetable peeler and 30 seconds to peel the vegetables into wide ribbons. Then toss it all in a creamy tahini-based sauce for a delicious (and healthy) lunchbox-friendly meal that can be eaten warm or cold. A little chili-garlic paste or flaked salmon on top wouldn't be amiss either.
How To MakeDiet Type: Classic
Shopping List
-
Noodles
- 7 (ounces) buckwheat soba noodles
- 2 medium carrots
- 1/2 large hothouse cucumber (Note 1)
- 3 cups kale leaves (optional)
- sesame seeds (optional, for topping) Miso Tahini Sauce
- 2 tablespoons mirin (we use this one)
- 2 tablespoons grapeseed, avocado, or safflower oil
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sweet white or yellow miso
- 1 tablespoon tahini
- 1 teaspoon honey
- 1/2 teaspoon packed fresh ginger, grated
- 1/4 teaspoon garlic powder
- black pepper, to taste
Instructions
- Step 1: Combine all of the Miso Tahini Sauce ingredients in a small blender until smooth and creamy. You can also use a wide-mouthed mason jar and a stick blender (we like this one). Refrigerate.
- Step 2: Peel the carrots with a vegetable peeler into long, wide ribbons. You can also peel the cucumber into wide noodles, or thinly slice it. If using the optional kale, remove any hard stems from the kale and chop it into bite-sized pieces.
- Step 3: Boil the soba noodles until tender, but still firm. Add the carrot ribbons to the pot and boil and additional 1 minute. Drain the noodles and rinse under cold water.
- Step 4: Place the cooked noodles, cucumber, and optional kale in a mixing bowl. Add the tahini sauce, to taste, and toss to combine.
- Serve: Plate the creamy noodles and sprinkle with optional sesame seeds. These noodles are great served chilled, lightly warmed, or at room temperature. Enjoy.
Recipe Notes
Note 1: Persian cucumbers or another cucumber of choice may be substituted for the seedless hothouse variety. Use enough to equal 1.5 cups sliced or peeled.
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Nutrition
This dish delivers on three noodle levels - buckwheat noodles, carrot noodles, and cucumber noodles. All you need is a simple vegetable peeler and 30 seconds to peel the vegetables into wide ribbons. Then toss it all in a creamy tahini-based sauce for a delicious (and healthy) lunchbox-friendly meal that can be eaten warm or cold. A little chili-garlic paste or edamame on top wouldn't be amiss either.
How To MakeDiet Type: Plant-based
Shopping List
-
Noodles
- 7 (ounces) dry buckwheat soba noodles
- 2 medium carrots
- 1/2 large hothouse cucumber (Note 1)
- 3 cups kale leaves (optional)
- sesame seeds (optional, for topping) Tahini Sauce
- 2 tablespoons mirin
- 2 tablespoons grapeseed, avocado, or safflower oil
- 2 tablespoons toasted sesame oil
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sweet white or yellow miso
- 1 tablespoon tahini
- 1 teaspoon agave syrup
- 1/2 teaspoon packed fresh ginger, grated
- 1/4 teaspoon garlic powder
- black pepper, to taste
Instructions
- Step 1: Combine all tahini sauce ingredients in a small bowl. Stir or whisk until smooth and creamy with no large lumps remaining. Refrigerate until ready to use.
- Step 2: Peel the carrots with a vegetable peeler into long, wide ribbons. You can also peel the cucumber into wide noodles, or thinly slice it. If using the optional kale, remove any hard stems from the kale and chop it into bite-sized pieces.
- Step 3: Boil the soba noodles until tender, but still firm. Add the carrot ribbons to the pot and boil and additional 1 minute. Drain the noodles and rinse under cold water.
- Step 4: Place the cooked noodles, cucumber, and optional kale in a mixing bowl. Add the tahini sauce, to taste, and toss to combine.
- Serve: Plate the creamy noodles and sprinkle with optional sesame seeds. These noodles are great served chilled, lightly warmed, or at room temperature. Enjoy.
Recipe Notes
Note 1: Persian cucumbers or another cucumber of choice may be substituted for the seedless hothouse variety. Use enough to equal 1.5 cups sliced or peeled.
Nutrition
This dish delivers on three noodle levels - sweet potato starch noodles, carrot noodles, and cucumber noodles. All you need is a simple vegetable peeler and 30 seconds to peel the vegetables into wide ribbons. Then toss it all in a creamy tahini-based sauce for a delicious (and healthy) lunchbox-friendly meal that can be eaten warm or cold. A little chili-garlic paste or flaked salmon on top wouldn't be amiss either.
How To MakeDiet Type: Paleo
Shopping List
-
Noodles
- 7 ounces dry korean sweet potato noodles (Note 1)
- 2 medium carrots
- 1/2 large hothouse cucumber (Note 2)
- 3 cups kale leaves (optional)
- sesame seeds (optional, for topping) Tahini Sauce
- 2 tablespoons grapeseed, avocado, or safflower oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1/2 teaspoon packed fresh ginger, grated
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. If the tahini was quite thick, add a little water (1 tablespoon at a time) until your desired consistency is reached. Refrigerate until ready to use.
- Step 2: Peel the carrots with a vegetable peeler into long, wide ribbons. You can also peel the cucumber into wide noodles, or thinly slice it. If using the optional kale, remove any hard stems from the kale and chop it into bite-sized pieces.
- Step 3: Boil the sweet potato noodles until tender, but still firm. Add the carrot ribbons to the pot and boil and additional 1 minute. Drain the noodles and rinse under cold water.
- Step 4: Place the cooked noodles, cucumber, and optional kale in a mixing bowl. Add the tahini sauce, to taste, and toss to combine.
- Serve: Plate the creamy noodles and sprinkle with optional sesame seeds. These noodles are great served chilled, lightly warmed, or at room temperature. Enjoy.
Recipe Notes
Note 1: No sweet potato starch noodles? Check out the Low-Carb recipe dropdown for how to prepare this with kelp noodles or shirataki konjac noodles. Note 2: Persian cucumbers or another cucumber of choice may be substituted for the seedless hothouse variety. Use enough to equal 1.5 cups sliced or peeled.
Nutrition
This dish delivers on three noodle levels - konjac noodles, carrot noodles, and cucumber noodles. All you need is a simple vegetable peeler and 30 seconds to peel the vegetables into wide ribbons. Then toss it all in a creamy tahini-based sauce for a delicious (and healthy) lunchbox-friendly meal that can be eaten warm or cold. A little chili-garlic paste or flaked salmon on top wouldn't be amiss either.
How To MakeDiet Type: Low-carb
Shopping List
-
Noodles
- 4 servings konjac noodles (Note 1)
- 2 medium carrots
- 1/2 large hothouse cucumber (Note 2)
- 3 cups kale leaves (optional)
- sesame seeds (optional, for topping) Tahini Sauce
- 2 tablespoons grapeseed, avocado, or safflower oil
- 2 tablespoons toasted sesame oil
- 2 tablespoons tahini
- 2 tablespoons rice vinegar
- 1 1/2 teaspoons granulated low-carb sweetener (1:1 sugar substitute)
- 1/2 teaspoon packed fresh ginger, grated
- 1/4 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Step 1: Combine all salad dressing ingredients in a small bowl or jar. Stir or whisk until smooth and creamy. If the tahini was quite thick, add a little water (1 tablespoon at a time) until your desired consistency is reached. Refrigerate until ready to use.
- Step 2: Peel the carrots with a vegetable peeler into long, wide ribbons. You can also peel the cucumber into wide noodles, or thinly slice it. If using the optional kale, remove any hard stems from the kale and chop it into bite-sized pieces.
- Step 3: Drain and rinse the konjac noodles very well. Yes, they will stink - that's normal. Place the noodles and the carrot ribbons in a pot of boiling water and cook for 1 minute. Drain the noodles well and then heat it in a dry frying pan over medium-high heat until all of the liquid has cooked off (about 2 more minutes).
- Step 4: Place the pan-cooked noodles, cucumber, and optional kale in a mixing bowl. Add the tahini sauce, to taste, and toss to combine.
- Serve: Plate the creamy noodles and sprinkle with optional sesame seeds. These noodles are great served chilled, lightly warmed, or at room temperature. Enjoy.
Recipe Notes
Note 1: Kelp noodles may be used instead of konjac. To do so, drain and rinse the kelp noodles very well. Cut any very long strands and then submerge the kelp noodles for 20 to 30 minutes in cold water with a squeeze of lemon juice. Rinse and dry very well. The kelp noodles will have a naturally crunchy texture and do not need to be cooked. Note 2: Persian cucumbers or another cucumber of choice may be substituted for the seedless hothouse variety. Use enough to equal 1.5 cups sliced or peeled.
Nutrition
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What you should eat next
Tahini Soba Noodles
PT30M 7 (ounces) buckwheat soba noodles 2 medium carrots 1/2 large hothouse cucumber (Note 1) 3 cups kale leaves (optional) sesame seeds (optional, for topping) 2 tablespoons mirin (we use this one) 2 tablespoons grapeseed, avocado, or safflower oil 2 tablespoons toasted sesame oil 1 1/2 tablespoons rice vinegar 1 tablespoon sweet white or yellow miso 1 tablespoon tahini 1 teaspoon honey 1/2 teaspoon packed fresh ginger, grated 1/4 teaspoon garlic powder black pepper, to taste Gluten Free Vegan 4 Servings
Ingredients:
